期刊论文

Development and nutritional evaluation of sausages enriched with wheat bran dietary fiber

中文

肉类工业

1008-5467

2009

8

22-27

10.3969/j.issn.1008-5467.2009.08.010

本校为第一机构

根据食物有机搭配可改善制品的营养、感官和质构品质的基本原理,综合肉类食品及麦麸膳食纤维原料的特点,开展麦麸膳食纤维在火腿肠中的应用研究,试制出了新型麦麸膳食纤维复合火腿肠,其主配方中猪瘦肉占62.7%,麦麸粉占7.5%,淀粉占4.4%。麦麸膳食纤维的添加改善了火腿肠的功能特性,由于同时使用了低钠食盐,与普通型火腿肠相比,麦麸膳食纤维火腿肠的脂肪含量降低了50%、热量降低了20%,氯化钠含量也有所降低,符合清淡（light）食品的第一定义。试制出的复合火腿肠在外观、组织结构、色泽和风味上均可接受,具有良好的质构。为开发利用小麦加工副产品、研制健康功能型肉制品开辟了新途径。

This study investigated the application of wheat bran dietary fiber in ham sausages accord- ing to the fundamental principles that the incorporation of food raw materials may improve nutritional, sen- sory and textural profile of products, as well as considering the characteristics of meat products and wheat bran dietary fiber. The ham sausages were produced formulated with 62. 7% lean pork,7.5% wheat bran dietary fiber and 4.4% starch. The addition of wheat bran dietary fiber improved the functional properties of the ham sausages. The results indicated that fat content and caloricity of the p...